tag:blogger.com,1999:blog-7173052990851751381.post1905335157877062..comments2016-12-09T19:07:50.981-05:00Comments on Food Wishes Video Recipes: Oh Fudge! Carnation's Classic Chocolate FudgeChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger70125tag:blogger.com,1999:blog-7173052990851751381.post-85279026486216304672015-11-07T19:11:56.978-05:002015-11-07T19:11:56.978-05:00This old recipe is good, you can change things man...This old recipe is good, you can change things many way,i put a little Raspberry flavor (raspberry and chocolate are fantastic together).No matter what you make it with to stay firm (and yes even hard) it needs to come to Soft ball (234 F),it will take about a half hour.No refrigeration needed (too wet in there).It really, get harder the longer it sits ( cant see it lasting very long)d.aplethttp://www.blogger.com/profile/09257380269251286628noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-35307340172833890742015-07-24T20:46:00.209-04:002015-07-24T20:46:00.209-04:00Hi Runny Fudge makers,
I make a selection of fudge...Hi Runny Fudge makers,<br />I make a selection of fudges every year for family and friends. I have found that the percentage of cocoa in the chocolate you use is the factor in the hardness of the finished fudge. The higher cocoa content, ergo lower cocoa butter and sugar, the quicker and harder the finished fudge sets.<br />So, milk chocolate fudge is much softer than dark chocolate fudge. US Semi Sweet is about 51%; I like to use 70-85% cocoa chocolate, not only is it a firmer set, but really carries the stronger flavours I add (like chopped peppermints, or naked ginger [for translation purposes! this is a preserved ginger! not raw ;)])<br /><br />Here is a really good rule to follow, if Chef John gives you a recipe, follow it if you want it to be the same at the end! e.g. Swapping in milk chocolate for Semi Sweet WILL change the recipe.<br /><br />Thanks for a great recipes and videos Chef John, love your work!Michele from Australiahttp://www.blogger.com/profile/01209723127656484261noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-80432345744589932682014-10-15T11:51:33.114-04:002014-10-15T11:51:33.114-04:00Sorry, I&#39;m honestly not sure! I&#39;ve never t...Sorry, I&#39;m honestly not sure! I&#39;ve never tried anything like that. Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-92063259347768527302014-10-15T01:55:21.014-04:002014-10-15T01:55:21.014-04:00Hi chef, have some question about this recipe.
i a...Hi chef, have some question about this recipe.<br />i already made it and it was success, <br />if i switch the chocolate chips with 99% chocolate bar is that ok? because i find it too sweet for my taste.<br />does it will make difference if i temper my chocolate first than added the chocolate to the marshmallow mixture to give a shinny chocolate finish when its harden?<br />im using vanilla extract that i made from 1 bottle of vodka with around 12 stick of vanilla and keep it for more than 6 month, is this vanilla extract valid for using or i have to add water to this vanilla extract of mine?Alberthttp://www.blogger.com/profile/12844578806326799977noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-80672099976791098652013-12-08T10:56:10.383-05:002013-12-08T10:56:10.383-05:00i am going to try this, this week i am excited abo...i am going to try this, this week i am excited about that. XD Megan Lehmanhttp://www.blogger.com/profile/15334932236531269292noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-14105248029823665882013-02-15T12:21:14.746-05:002013-02-15T12:21:14.746-05:00Made this for my wife. She loved it a lot. I did n...Made this for my wife. She loved it a lot. I did not have any Vanilla Extract, so I used Coconut Extract and it was fantastic with the chocolate. Unknownhttp://www.blogger.com/profile/11644261186548860108noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-10689064095972714402013-02-15T12:17:54.424-05:002013-02-15T12:17:54.424-05:00Made this for my wife for Valentines Day . She lov...Made this for my wife for Valentines Day . She loved it, I did not have any Valina, so I used Coconut Extract and it tasted great with a hint of coconut. Unknownhttp://www.blogger.com/profile/11644261186548860108noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-16489799015660289712012-10-25T12:43:55.412-04:002012-10-25T12:43:55.412-04:00First of all, thanks be to Chef John!
Second I th...First of all, thanks be to Chef John!<br /><br />Second I think I can help the people who are having the &quot;too stiff&quot; problem. I had one batch turn out very brittle. I think the problem was that I overcooked the evaporated milk. So, when you reach that step, don&#39;t take it up to a boil and then down to a simmer. Take up to a simmer and don&#39;t let it get any higher. You do not want it to reduce, you just want it to get hot enough for the chocolate and marshmallows to melt into the mixture. <br /><br />Lastly, for those of you who think this recipe is too sweet, don&#39;t reduce the sugar, use unsweetened chocolate like I do. It works very well. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-70186360704764088812012-04-11T20:52:25.998-04:002012-04-11T20:52:25.998-04:00Yay! I had enough milk in my can as well as ingred...Yay! I had enough milk in my can as well as ingredients to make TWO batches! Yum, yum! :)Angelinanoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-5764456505741082972012-04-08T08:50:28.527-04:002012-04-08T08:50:28.527-04:00Hello, Chef John! I tried to make this fudge, but ...Hello, Chef John! I tried to make this fudge, but since we don’t have evaporated milk here in Brazil, I evaporated my own!!! (2 1/4 cups of milk until they turned into to 1 cup). I don’t know if that’s the reason why it was not like yours... It didn’t “run” into the pan like yours did... It was really firm and when i was cutting, it started to break. Can you help me? Thank you!!! I love your recipes and youe videos, by the way!!!Cookiehttp://www.blogger.com/profile/10705902028926542103noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-62031567749679801002011-03-21T20:20:06.355-04:002011-03-21T20:20:06.355-04:00I really don&#39;t :-)I really don&#39;t :-)Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-74542291409884194172011-03-21T20:07:20.823-04:002011-03-21T20:07:20.823-04:00I think I did something wrong &gt;_&lt; when I add...I think I did something wrong &gt;_&lt; when I added my chocolate it firmed up really fast and turned into this ball of chocolate.... do you know what I did?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-41391437248911494052011-03-10T23:51:05.975-05:002011-03-10T23:51:05.975-05:00Not sure, never triedNot sure, never triedChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-24749935870702034252011-03-10T22:27:00.113-05:002011-03-10T22:27:00.113-05:00Hi Chef John,
is it possible if i substitute the ...Hi Chef John,<br /><br />is it possible if i substitute the evap milk with regular milk? thanks beforeAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-16320423678013716852010-12-11T12:36:12.230-05:002010-12-11T12:36:12.230-05:00just use 9-oz of chopped chocolate. (or 9 x 28.35 ...just use 9-oz of chopped chocolate. (or 9 x 28.35 = grams)Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-28436863340307742442010-12-11T09:21:59.645-05:002010-12-11T09:21:59.645-05:00Hi Chef John,
I have a question: I live in the Net...Hi Chef John,<br />I have a question: I live in the Netherlands and we don&#39;t have anything like those chocolate chips you use here, so what can I use instead?Andreanoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72162650508460689422010-07-11T10:31:58.822-04:002010-07-11T10:31:58.822-04:00I wouldn&#39;t use this recipe. Google a tradition...I wouldn&#39;t use this recipe. Google a traditional fudge recipe which is boiled sugar, cocoa, and milk.Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-85278481882535585892010-07-11T04:37:02.488-04:002010-07-11T04:37:02.488-04:00Chef, Can I substitute sugar and evaporated milk w...Chef, Can I substitute sugar and evaporated milk with condensed milk...here in India evaporated milk is not available. Even marshmallows are not available very easily. It would be very helpful if you could suggest a substitute for them.Aditinoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-88427761072119156492010-03-01T11:19:54.819-05:002010-03-01T11:19:54.819-05:00not sure about the evaporated milk question. Yes, ...not sure about the evaporated milk question. Yes, the marshmallows are key, and I don&#39;t know of a sub for this recipe. If you google u can find different fudge recipes without them.Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-69875946554234715062010-03-01T09:00:15.944-05:002010-03-01T09:00:15.944-05:00Dear Chef John!
Hello there! My name is Mary and...Dear Chef John! <br /><br />Hello there! My name is Mary and I´ve been following your blog and cooking your recipes with great success :)But I have a question: Since I live in Germany and for me its hard to get my hands on marshmallows, is there any possibility to replace it, or is it a &quot;key&quot;- part of the recipe? And do I understand correctly that the evaporated milk is UNsweeneted?<br /><br />Little Trivia-fact here :We have something here called Milchmädchen (literally translated to &quot;Milkgirl&quot;) and that is OUR sweetened condensed milk, I always confuse those two.Marynoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-26667765327462982062010-02-28T15:09:43.017-05:002010-02-28T15:09:43.017-05:00Maybe the people who aren&#39;t able to get this t...Maybe the people who aren&#39;t able to get this to work are using salted butter, effectively making it liquid for longer? Make sure you use unsalted butter!Mikehttp://www.blogger.com/profile/10035355136216879695noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-13423346977380082012010-02-03T10:34:00.698-05:002010-02-03T10:34:00.698-05:00Hello Chef~
My friend and I tried out this recip...Hello Chef~ <br /><br />My friend and I tried out this recipe and we were really glad that it&#39;s so simple to make and it tastes good~<br /><br />Thanks for sharing this recipe~broylimhttp://www.blogger.com/profile/10139078111199606114noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-10577324656510270912010-01-06T01:55:16.918-05:002010-01-06T01:55:16.918-05:00Actually, the fridge is probably the worst place t...Actually, the fridge is probably the worst place to store fudge. Fudge contains tons of sugar. That is what makes the crystals that make up a fudge. Sugar is extremely hydroscopic and when put in the fridge, it will pick up ambient moisture. When you open and close the door all day, it causes condensation inside the fridge. I would only use it as a last resort, and if that doesn&#39;t work, you didn&#39;t evaporate enough of the liquid off increasing the sugar concentration. Cook it a little longer than you are. Let the soup condense down. Let it evaporate more of the liquid leaving it a little thicker. Try the cold water in a cup trick. That was before thermometers, and it works for me all the time with Hershey&#39;s cocoa fudge. Cold water in a cup (coldest from your tap). Dab a little of the chocolate slurry in the cup of water and push it with your finger and if it pushes into a clean ball on the bottom, it is perfect. Pour the fudge into your prepared pan of choice.Matitshttp://www.blogger.com/profile/07176603736202128998noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-88963031785115625702010-01-05T23:08:30.908-05:002010-01-05T23:08:30.908-05:00wish i knew! This isn&#39;t my recipe, its carnati...wish i knew! This isn&#39;t my recipe, its carnation&#39;s and its been they&#39;re basic recipe forever. All i can say is it worked for me!Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-33675905953853057872010-01-05T22:36:32.088-05:002010-01-05T22:36:32.088-05:00Chef, this is the 2nd time I commented. For some r...Chef, this is the 2nd time I commented. For some reason, this fudge does not turn out right. It is much too soft and never sets. I even put it in my freezer, after it being in my fridge for 12 hours. I think this recipe might need tweaking, considering my mother, with 20 years of cooking experience tried it, and she couldnt get it right. ThanksAnonymousnoreply@blogger.com